A chronicle of my adventures growing, preserving, cooking and eating from my garden and everywhere.

Known to many for my incredible ability to organize, I tackle gardening and life with equal verve.  Obsessive, is that a bad thing?

Preserved Meyer Lemons Recipe

By Tammy Kimbler


4-5 Meyer Lemons

Kosher Salt


Use organic or local lemons if you can since the skin is the star.  Wash the lemons in warm water.  Cut in half and juice.  Slice the lemon halves in half and scrape out the membrane (I use a spoon), leaving the pith. Slice peel length-wise again so you have eight strips per lemon. 

Make a layer of peels in the bottom of a clean glass jar and sprinkle with kosher salt.  Continue layering lemons and salt until the jar is full, pressing down as you go.  Add the lemon juice and seal the jar.  The peels tend to float, so open the jar every day and press them down.  The lemons are ready in about a week, but they taste better as time goes by.  And they keep forever, until you use them of course.

Lentils with Hot Paprika & Preserved Lemon Recipe

By Tammy Kimbler


2 cups dried brown lentils

2 tbs olive oil

1 onion, chopped

1 carrot. chopped

1 large clove garlic, minced

2 celery stalks with leaves, chopped

2 tbs minced preserved lemons

2 tbs hot paprika

2 tbs ground cumin

2 tsp salt

black pepper

handful cilantro, chopped

2 green onions, chopped


1 Meyer lemon, quartered


Sauté onions in olive oil until lightly browned.  Add lentils, carrots, garlic and celery and sauté for 5 more minutes.  Add 8 cups of water, preserved lemon, paprika, cumin, salt, pepper to taste.  Bring to a boil, then simmer on low for one hour until lentils are tender and beginning to fall apart.  Taste to adjust seasonings, then add a handful of chopped cilantro and green onions, stirring well.

To serve, ladle soup into bowls.  Add a generous dollop of yogurt, then a squeeze of Meyer lemon on top. To make Vegan, leave out the yogurt.

Meyer Lemons
Lentils with Hot Paprika and Preserved Lemon